The Ritz Tomato Soup Recipe

The Ritz Tomato Soup Recipe
Staff Writer
Tomato Soup


Tomato Soup

One of my clients said, “this tastes just like the tomato soup at The Ritz in Paris.”


  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 2 ½ pounds fresh plum or cherry tomatoes
  • ½ cup carrots, chopped
  • 5 garlic cloves, chopped
  • 3 dried bay leaves
  • 2 cups chicken stock
  • ¼ cup dry white wine
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • 2 teaspoons sugar
  • Mascarpone cheese, for garnish
  • Fresh basil, julienned, for garnish


In a medium sauté pan over medium heat, sauté the onions in olive until translucent, about 5 minutes. Add the tomatoes, carrots, and garlic and sauté until the tomatoes are soft and begin to fall apart, about 10 minutes.

Add the bay leaves, chicken stock, white wine, salt, pepper, and sugar. Simmer for 25-30 minutes over low to moderate heat.

Remove the bay leaves and purée with a hand blender. Check for seasonings.

Serve with a dollop of mascarpone and julienned basil.

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.